rotuts

at low temps , 130.1 maybe even 132 tender cuts , for me , don't suffer from a 4 hour swim in the bath.

@gfweb interesting technique w FS would your '2 hr ' steak suffer being cooked for 4 ? at those low temps ? 130.1 F ?

@CantCookStillTry """ The way it looked made me riffle through my bin to confirm I did infact take the plastic off! "" sounds like you got the right stuff : i.e. same stuff McD uses ! MarketBasket , a samll local chain , makes their won in the A for 1.99 USD. they sue Land'O'Lakes white american cheese and their version is Soooooo much better than McD McD seems to use a proprietary type of cheesy-rubber

if you end up w a rental , its very unlikely that your range will be accepted by the owner. if a firm is paying you , then ask them to pay for storage. if you move permanently to the USA store the range until you buy your own place. and have your employer at least cover the cost of getting the range to USA storage.

@ElsieD good idea to undercook then finish the pasta rather than have overcooked pasta I think I just gained 5 lbs at least

I agree Pizza Belt Pizza starts and ends at Pepe's NewHaven , not so much the chain

@ElsieD how did you make that CP in the iPot ? did it take Trial and Error to get the Penne ' just right ?'

@chromedome snap up two CSO's for that price !

to keep everybody on their toes : on the Main Course , Chef Gidda [ Fish = 10 Gidda ] flubbed badly , forgetting to peel a layer of membrane off her lamb fat that went into a wellington style item. she realized this and then scored the thin layer of fat. she did not have enough time to start again. these dishes are timed. she got a five and realized she deserved it ever before ' tasting ' the dish : it has a hub of gravy you see on the R of the picture. the meat is Lamb. however , the other two Chef's used Muntjac https://en.wikipedia.org/wiki/Muntjac Ive never heard of ti , thus have not tasted it either Thank you BBC ! so Chef Gidda got a 5 , which she deserved and accepted gracefully she now is in a deep hole on points Yest PM was dessert doesn't look good for that 10 fish curry to make it to the judges ( one chef is eliminated on points , and only two cook their complete meal for tee judges on Friday. one goes through to the Final ) stay tuned.

none the less I know how to Taste that being said .... a Young but Amusing Chablis has yet to be offered in the judges Chambers and yes that's what they call it "" to cleanse the palate " idiots ! here are the three judges , with a 4th for each week : for review purposes only this is North East judging Water ? Water ????

to be fair : this is Chef Marianne Lumb : her dish might not look so fine to you but it scored a 9 ! and I foo indeed believe it But .. where was I to taste it ? it had St Pierre das le plate something Ive never had https://behind-the-french-menu.blogspot.com/2012/06/searching-for-the-most-popular-fish-in.html idiots the BBC is for not inventing me ! P.S. : apparently S.P. has three filets ! they have to be tasty for Peter to have grabbed a few out of the Water ! never tasted those filets my self

Wait Wait Wait : US Customs ? Canadiene Customs there is a difference not that I know anything abou same spelling , but more Interesting to hear N of the B something about a boat ?

Strange Canada doesn't have ' Therapeutic Radiation Booth's " for that sort of thing ? oh well , they would probably have to be imported from South of the Border currently a No No. Nice Passport. looks British . Ive always thought British Passports had the Best Credentialed Look. you don't want to mess with all that fancy-pants graphics on the cover. who knows what would happen !

just to fill in a bit , if you are unable to follow this week its Central here are the chef's https://www.greatbritishchefs.com/features/great-british-menu-2018-central-preview and and this dish , for the fish course stylistically and as presented its a creation from Chef Sabrina Gidda. its a ' Fish Curry ' it got a 10 , rarely seen , from a Chef w several Stars.. 10's are very very rare Rats. I didn't get to taste it.

the implication of the article is that the organic produce quality has declined and there is less of it. I don't shop there as I never felt the prices were justified. there is a TJ's across the street. now that Tj's has RedBoat40 for 1/2 the WF price .....

Anova back down to $ 80 https://www.amazon.com/Anova-Culinary-A2-2-120V-US-Precision-Circulator/dp/B00UKPBXM4?SubscriptionId=AKIAJ7T5BOVUVRD2EFYQ&tag=camelbpa-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B00UKPBXM4

1 ) see what you think w plain rice ( salt etc ) w a tiny bit of saffron then you will know Rice + Saffron tastes like etc the dishes you propose sound very tasty. I can't say if the coconut milk might mask the saffron just use a little saffron , it goes a long way and you want subtle saffron flavor it would be much easier for you to send the S to me Id comment fairly and then you could go out and buy some more !

fair saffron rice is not a simple rice dish. Try one cup of rice , in your usual cooking mentod rinsed rice etc w just a pinch of the S. 5 - 7 '' Units '' no more and see if you like it it will keep once you Go Nuts w that flavor subtle flavor we are looking at here 1 cup rice , 5 or less individual ' units ' might be better for your Journey. Ho Hum your Say ? 5 units or less ? then just send all the rest to me. i'll figure it out.

@FeChef no matter. it doesn't say how much is in each Vial ut I tried to magnify the jars ?? 0.03 oz each ? still no matter who knows how much that is Id think Rice , regular on the stove ( don't add the s too soon ) or Fuzzy Rice cooker ( the same on timing ) or iPot ( as above ) worth trying.

Garden Fresh tomatoes : and Imported ( probably more like Exported ) to boot ! can't get this sort of Aroma any other way !

Would you help ID this Japanese Knife ? its a westernized Japanese knife from Great British Menu thanks

Please Please take some pics. ask about their Combi-Ovens hope you can tolerate the potential line at http://www.schwartzsdeli.com pic good from there too. just not to many.

hard to see the water level w the foil but a good idea tea towel folded over for me. after all in some places in this world aluminum is tariff Bait.

dilute hot bleach w the Thumb on the opening rinse w hot water let dry while you are away Why are you not taking the CSO with you ? just asking

Ive had this. I rinse it out w hot water first then a little bleach and hot water , about a cup total. I put my thumb over the valve area and give it a good shake. I don't want bleach to damage the rubber gasket , if it might. Ive used a long thin brush to get some of it out in the past the reservoir get sun in the afternoon after its ' clean enough ' I cover that 1/2 w a folded ' tea or kitchen ' towel that seems to take care of the problem and I take the towel away when using the CSO. as mentioned above , I think its algae or the like not mold. mold generally floats on the top of liquid